Brinjal Curry

Ingredients	For 4	For 100
Brinjals	250gms	5.6kg
Coconut ( 3 extract)	¼	6
Red chillies	6	150gms
Turmeric	¼ tsp	25gms
Pepper	½ tsp	50gms
Salt	to taste	50 – 80gms
Garlic	2 flakes	20gms
Onions	15gms	340gms
Oil	30ml	750gms
Mustard seeds	½ tsp	10gms
Ginger	1.25 cm. ( ½ “)piece	75gms
Green chillies	3	75gms
Onions	50gms	1.25kg
Vinegar	15ml	to taste

Wash and cut brinjals into 5 cm (2”) pieces or keep whole but slit if small variety is used. Grind to a smooth paste red chillies, turmeric, pepper, salt, garlic and 50gms of onion.  Apply mixture to brinjals and set a side for 10 – 15 minutes. Wipe off masala from brinjals. Heat the oil fry brinjals till skin shrinks. Remove. To the same oil, add mustard seeds, sliced ginger, 15gms onions and green chillies. Fry well. Add masala removed from brinjals. Add 2^nd and 3^rd extract of coconut milk. Bring to boil. Add vinegar and when liquid boils, quickly add brinjals. Leave pan uncovered and continue to boil briskly till gravy becomes thick. When gravy is thick, add first extract (thick) of coconut milk and remove.